Características físico-químicas do queijo Minas Frescal comercializados em feiras livres da cidade de Montes Claros, Minas Gerais

Abstract

The Minas Frescal cheese represents the majority of cheeses marketed in fairs and grocery stores as a consequence of their high production yield and affordable price for the population. Therefore, the objective of this work was to evaluate the physico-chemical characteristics of this cheese marketed in fairs in the city of Montes Claros, North of Minas Gerais. After the cheese collection in five different fairs, the characteristics related to pH, acidity, moisture, protein and fat were evaluated. There was a lack of standardization in production associated with variation in moisture contents (32.62 to 54.06%), proteins (34.21 to 49.43%) and fat in the dry extract (41.30 to 58.41%). In relation to the pH values and acidity of the products, the storage temperature can make them more acidic in consequence the time of exposure in the places of sale. It has concluded that the application of adequate operational and technological procedures can improve the quality of products, whose greater origin is handmade.